Teriyaki Romanesco and Beet Bowl

Vegetables:

1 medium head of romanesco, florets only and chopped (or broccoli or cauliflower)

6 small beets, stems removed and quartered (peeled or unpeeled)

1 tbsp sesame oil

2 cups cooked rice (or quinoa, millet (not gluten-free), etc.)

Teriyaki Glaze:

1/2 cup soy sauce

2 tbsp mirin (or 2 tbsp rice wine vinegar with 1 tbsp sugar)

2 tbsp brown sugar

1/4 cup vegan granulated sugar

1 tbsp fresh ginger, very finely minced

3 large garlic cloves, minced

1/4 cup cold water

1/2 tbsp cornstarch

For the vegetables:

Preheat oven to 400 F. Scrub clean the romanesco and beets and chop them accordingly. Arrange the vegetables on a parchment lined baking sheet and drizzle with the oil. Bake for 35 minutes, or until the beets are tender.

While the vegetables cook, prepare the rice.

For the glaze:

Whisk all the ingredients together in a small saucepan over medium-high heat, excluding the water and cornstarch. When all the sugar is dissolved and the sauce is hot, whisk together the cold water and cornstarch in a small bowl.

Next, slowly whisk the cornstarch water into the sauce. Continue to whisk, simmered, until the glaze thickens.

To serve, place 1/2 cup of the cooked rice in a bowl, topped with a 1/4 of the roasted vegetables and 1/4 cup of the glaze.

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